Buster has placed a total of 39 MasterCook recipes in this file: Avocado Salsa Cruda Bill's Salsa Fresca Chipotle Salsa Classic Cream Cheese-Salsa Spread Cranberry Salsa Easy Cheesy Salsa Dip Evil Jungle Prince Salsa Fiery Chili Salsa Fire Roasted Tomato Chipotle Salsa Fresh Homemade Salsa Killer Salza (Hot, Hot, Hot) La Parilla Tomato Arbol Salsa Linda's Salsa Mango Salsa Matt's Smoked Salsa Mexican Salsa Papaya Cucumber Salsa Papaya Mango Relish Papaya Tomatillo Salsa Peach Salsa Pico De Gallo - Rooster's Beak Salsa Randy Red Salsa Dip Red Tomato Salsa Roasted Tomatillo Salsa Roasted Tomato Salsa Salsa Con Queso Dip Salsa Cubano Barbecue Sauce Salsa Dip Salsa Fresca Salsa Fresca #16 Salsa Gruda (Fresh Tomato Salsa) Salsa Suprema Smoked Chili Salsa Smoked Habanero Salsa Spicy Cocktail Salsa Spicy Salsa Super Salsa Tomato-Cilantro Salsa Tooth Rattling Salsa ----------------------------------------------------------- * Exported from MasterCook Buster * Avocado Salsa Cruda Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup avocado -- finely diced 1/2 cup chopped tomato -- peeled 1/2 cup red onion -- diced 1/4 cup jalapeno -- finely diced 1/4 cup bell pepper -- finely diced 1/4 cup fresh parsley -- chopped 1/8 tablespoon sugar salt Chop each vegetable by hand or with food processor. Mix together in a non-aluminum bowl. Add the sugar and salt to taste. Adjust the seasonings if necessary. Let the salsa sit for at least 1 hr. Stir well before serving. Yield: Approx. 2 cups Posted to the BBQ List by Rock McNelly on Aug 16, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bill's Salsa Fresca Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ripe red tomatoes 1/2 pound tomatillos or green tomatoes 3 large sweet banana peppers -- seeded 2 medium Hungarian wax peppers -- seeded 1/4 bunch cilantro 1/2 medium white or yellow onion jalapeno or Serrano pepper -- seeded adjust number for desired heat leve 1 lime -- juice of 1 teaspoon salt -- (to taste) By hand or in a food processor or salsa maker, chop everything into 1/4 to 1/8-inch pieces. Combine all ingredients in a large bowl and mix in lime juice and salt to taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chipotle Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces dried chipotle chilies -- stemmed OR 1 cup canned chipotle chilies -- s 3 ripe Italian Roma tomatoes -- cored 4 garlic cloves -- peeled 3 cups water 2 teaspoons salt 1/4 teaspoon black pepper -- freshly ground Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one third and the tomato skins should be falling off. Set aside to cool. Posted to BBQ List by "Fergy" on Jan 24, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Classic Cream Cheese-Salsa Spread Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Regular or light cream cheese -- (8 oz Pace Thick & Chunky Salsa Chopped fresh cilantro -- (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cranberry Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 can whole cranberry sauce 2 tablespoons lemon juice 6 Serrano peppers fresh cilantro 1/2 teaspoon salt 1/2 teaspoon sugar Mix ingredients well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Cheesy Salsa Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Pasteurized process cheese spread -- ( ***OPTION*** Sliced green onion tops Chopped cilantro 1/2 cup Pace Thick & Chunky Salsa 1/4 cup Dairy sour cream ***TOPPINGS*** Diced red bell peppers Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Evil Jungle Prince Salsa Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large ripe tomatoes 1/3 cup finely chopped white onions 1/4 cup fresh orange juice 1 Or 2 fresh habanero chilies stemmed -- coarsely chopped 1 tablespoon fresh lime juice 1 1/2 teaspoons salt 2/3 cup finely diced seedless cucumber 2/3 cup finely diced red radish 2/3 cup finely diced jicama root 1/3 cup finely chopped cilantro 3 tablespoons finely chopped fresh mint Trim and halve the tomatoes. Gently squeeze out and discard the seeds and juice. Chop the tomatoes. In a food processor, combine the tomatoes, onions, orange juice, habaneros, lime juice, and salt and process until fairly smooth. Transfer the puree to a bowl and stir in the diced cucumber, radish, jicama, cilantro and mint. Adjust the seasoning. Refrigerate for at least 30 minutes before serving. The salsa can be prepared up to 1 day in advance. Makes about 4 cups. From: "Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande" by W. Park Kerr (William Morrow, 1994, ISBN 0-688-12818-1). Posted to the BBQ List by Carey Starzinger on Apr 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fiery Chili Salsa Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Tomatoes -- peeled & chopped 1 cup Chili peppers -- roasted* & chopped 3/4 cup Red bell peppers -- roasted* & chopped 3 cups Onions -- chopped 1 cup Vinegar 1 can Tomato paste 3 each Garlic cloves -- minced 1 tablespoon Salt 1/2 teaspoon Pepper * You'll need a total of 2 lb peppers. Roast by placing on an oven rack, slit them first to allow the steam to escape. Broil, turning occasionally for 25 minutes or until the skins darken & blister. Cover with a damp cloth & let cool. Peel off the skins & discard. Discard seeds as well. In a large pot, combine tomatoes, peppers with the rest of the ingredients. Bring to aboil over medium-high heat. Reduce heat, simmer & cook uncovered, stirring occasionally for 1 to 1 1/2 hours or until thickened. Ladle hot sauce into 500 mL canning jars leaving 1/2" headspace. Wipe rims & seal. Process in boiling water canner for 15 minutes. Remove, cool, lable & store. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fire Roasted Tomato Chipotle Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon virgin olive oil 1/2 onion -- (chopped) 1 pound blackened Roma tomatoes 4 teaspoons finely minced roasted garlic 1/2 cup minced fresh cilantro leaves 4 chopped chipotle chilies en adobo 1 pound Roma tomatoes 1/4 cup virgin olive oil 1/4 cup red wine vinegar 1 tablespoon salt 1 teaspoon sugar To prepare Fire Roasted Tomato Chipotle Salsa, in saut‚ pan over medium heat, place 1 tablespoon virgin olive oil. Add 1/2 onion (chopped) and saut‚ until caramelized, about 10 minutes. In food processor or blender, place onion, 1 pound blackened Roma tomatoes, and 4 teaspoons finely minced roasted garlic. Pulse until finely chopped but not pureed. Add 1/2 cup minced fresh cilantro leaves and 4 chopped chipotle chilies en adobo, pulse to mix. Peel, seed and chop 1 pound Roma tomatoes and add to mixture with 1/4 cup virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon salt and 1 teaspoon sugar. Obviously this recipe intrigues, what with the chipotle ingredient. I also can substitute a tablespoon of Balsamic Vinegar for some of the red wine vinegar. I can use fresh parsley if the IGA doesn't have fresh cilantro. We have available some cylindrical tomatoes about 1.5 in. D by 3.5 in. L, and I will call those Roma. My question is, how do you blacken a tomato? I could put 'em in the kitchen oven broiler I reckon. Spray with oil? Burn 'em till they blister? What is the point, surely this has to make some fundamental change to 'em that must be desirable. I guess I could also roast the garlic at the same time. Posted to BBQ List by jprather@usa.net on Jan 13, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fresh Homemade Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tomatoes seeded and chopped 1 small cucumber seeded and diced 1 small onion diced 1 centiliter garlic crushed 1 tablespoon cilantro 1 Thai hot pepper crushed or small Ja 1/2 teaspoon salt one small lime -- juice of Combine ingredients and allow to rest 1 hr to combine flavors. Recipe by "H. WHITED ENGRAVING" on Mar 16, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Killer Salza (Hot, Hot, Hot) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dried hot peppers 1/2 teaspoon salt -- (optional) 1 teaspoon oregano 1 teaspoon cumin -- (crushed) 2 each cloves garlic -- (3 if wanted) 1 cup tomato juice -- (can use up to 2) Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * La Parilla Tomato Arbol Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup corn oil 12 arbol chilies -- with seeds 2 Roma -- (plum) tomatoes 6 medium cloves garlic 3/4 cup water 1/4 teaspoon Mexican oregano -- toasted 1/4 teaspoon kosher salt 1/4 teaspoon cumin -- toasted and ground This is typical of what you would find on tables in northern Mexico, where salsas tend to be a little brutal -- hot and very direct with uncomplicated flavors. I love this kind of salsa on quesadillas and broiled meats. A great all-purpose condiment, a spoonful or two will enliven almost any dish. Be careful, though. People in the north like their food hot. Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast garlic until brown and soft, then peel. Heat the corn oil in a medium-sized skillet until hot but not smoking. Fry the chilies, 1 or 2 at a time, until puffed and brown, about 10 seconds. Do not burn or they will taste bitter. Shake off excess oil from chilies and place in a blender. Add 2 tablespoons chile cooking oil, tomatoes, garlic, and water. Blend until smooth. Add the oregano, salt, and cumin and blend again. Keeps, tightly covered, about 3 days in the refrigerator. Posted to the BBQ List by Garry Howard NOTES : From: La Parilla the Mexican grill by Reed Hearon ISBN 0-8118-1034-8 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Linda's Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 peppers -- your choice, seeded -- and chopped, 3 centiliters garlic -- minced 3 sp cilantro -- chopped 1 tablespoon vegetable oil 3 large tomatoes -- seeded and chopped 1/2 cup green onion -- chopped 1 lime -- fresh 1 tablespoon red wine vinegar salt and pepper Cook and stir peppers, garlic, and cilantro in hot oil for 1 minutes. Remove from heat. Stir in tomatoes, onions, and the juice from one lime. Add vinegar and salt and pepper to taste. Cover and refrigerate. NOTES : Makes 2 1/2 cups. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mango Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe mangos -- peeled and chopped 1 medium red onion -- chopped 1/4 cup fresh cilantro leaves 2 fresh jalapenos -- chopped, up to 3 1 lime -- Juice of grated rind of that lime 1 dash salt Mix it all and let chill for at least one hour. Really delicious as an after- Q nibble... hits the palette spot refreshingly. Posted to the BBQ List by Jeff Lipsitt on Aug 17, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Matt's Smoked Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 wh medium tomatoes 1/2 medium sweet white onion -- cut in chunks 3 wh jalapenos -or- 6 wh serranos -- (for a hotter salsa) 3 centiliters garlic 3/4 teaspoon salt -- or to taste 1 teaspoon red wine vinegar 2 teaspoons vegetable oil 1/2 cup water This recipe is adapted from one that appears in Matt Martinet's Culinary Frontier: A Real Texas Cookbook by Matt Martinez, Jr. and Steve Fate (Doubleday, 1997). It's great with chips, but it's heavenly with barbecue, steaks, and scrambled eggs. If you don't have a smoker, a barbecue pit will do. Combine ingredients in a heavy pot, and place the pot (uncovered) in a smoker for 1 1/2 to 2 hours, or until the vegetables are soft. (Do not allow the sauce to become dry; add more water if needed.) Remove pot from smoker. Mash (do not blend) the vegetables, taking care to mash one chili at a time until salsa tastes hot enough; discard any extra chilies. (Salsa will be chunky.) Adjust the salt to taste. Store in an airtight container in refrigerator (will keep about 2 weeks). Yield: 2 cups. Note: For a thicker salsa, combine 1 Tbs. cornstarch with 2 Tbs. water, and drizzle the mixture into the salsa while it's still hot. Simmer on low heat for 5 to 10 minutes until salsa reaches the desired thickness. If it becomes too thick, simply add a bit more water. Posted to the BBQ List by "Glen G. Hosey" on Apr 12, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mexican Salsa Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 oz. can tomato sauce 1/2 teaspoon cumin powder 1 teaspoon salt 1/4 teaspoon garlic powder) 1 juice of half a lemon 2 tablespoons crushed red chili 1/2 teaspoon oregano 2 garlic cloves -- minced (or 2 teaspoons vinegar Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Papaya Cucumber Salsa Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Finely diced English cucumber -- unpe 2 cups Diced peeled papaya or mango 2 tablespoons Chopped fresh dill 2 tablespoons White wine vinegar or lime juice pepper In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to taste. Salsa can be prepared up to one day in advance; drain liquid off before serving. Origin: Canadian Living, February 1991. Shared by: Sharon Stevens Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Papaya Mango Relish Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Serrano chiles -- minced 1 Juice of 2 limes 2 tablespoons Fresh cilantro -- minced 1/2 cup Firm mango -- diced OR 3 Habaneros -- minced 2 tablespoons Olive oil 1 Garlic clove -- minced 1/2 cup Papaya -- diced Combine the chiles, lime juice, olive oil, cilantro, and garlic to make a marinade. Toss the diced fruit in the mixture and allow to sit for at least an hour to blend the flavors. Chile Pepper Magazine Posted by WILLIAM HALL, Prodigy ID# JFBV53A. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Papaya Tomatillo Salsa Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large papaya -- peeled, seeded, -- coarsely chopped 4 medium tomatillos -- husked, coarsely -- chopped 2 tablespoons red onion -- finely diced 1 tablespoon minced jalapeno 1/4 cup fresh lime juice 1/4 cup cilantro -- coarsely chopped 1 teaspoon honey salt black pepper -- freshly ground Combine the papaya, tomatillos, onions, jalapeno, lime juice, cilantro, and honey in a bowl and season to taste with salt and pepper. Yield: about 3 cups Grillin' & Chillin' SHOW #GR3604 Posted to the BBQ List by muddy@ibm.net on Apr 18, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peach Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ripe peaches -- peeled and diced 1/2 cup red onion -- diced 1/2 cup red bell pepper -- diced 1/2 cup fresh mint -- minced 3/4 teaspoon minced jalapeno or serrano chile 2 tablespoons olive oil 2 tablespoons lime juice 2 tablespoons fresh ginger root -- grated Combine all ingredients and serve. This will be even better if it can mellow for half an hour. It is particularly good with grilled or roasted chicken, beef or lamb. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pico De Gallo - Rooster's Beak Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound diced ripe tomatoes 1/2 cup chopped white onion 1 cup fresh cilantro leaves 4 large fresh serranos or jalapenos chopped fine -- seeds and all 1/2 cup ice water salt to taste fresh lime juice to taste Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Randy Red Salsa Dip Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Fresh Tomatoes -- Diced 1 1/2 teaspoons Garlic -- Minced 1/4 teaspoon Oregano -- Dried 1 tablespoon Jalapeno Pepper -- Coarse Chop 1/4 cup Onion -- Coarsely Chopped 1/8 teaspoon Salt 3/4 teaspoon Lime Juice 1 tablespoon Fresh Cilantro -- Chopped Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Tomato Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 1 medium Onion -- thinly sliced 4 cups Diced canned Italian plum tomatoes 1 cup Tomato juice 2 each Garlic cloves -- peeled 4 large Jalapeno chile -- stemmed, seeded if 1 teaspoon Salt Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside and cool for table salsa or use warm for red rice or chilaquiles. Makes 1 1/2 quarts Store in the refrigerator 2-3 days or in the freezer for weeks. SOURCE: Mesa Mexican, Mary Sue Milliken and Susan Feniger with Helena Siegel. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Roasted Tomatillo Salsa Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Tomatillos -- husked & washed 8 each Garlic cloves -- peeled 2 each Jalapeno chiles -- stemmed and seeded 1 large Bunch cilantro -- leaves only 3/4 cup Water 1 teaspoon Salt 1 pinch freshly ground pepper Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking tray and broil, turning frequently, until evenly charred, 15 minutes. (The trick to keeping the garlic from burning is to tuck it under the tomatoes.) Set aside to cool. Transfer the roasted ingredients to a food processor fitted with the metal blade. Add the cilantro and water and puree until smooth. Season with the salt and pepper and serve. Makes 2 1/2 cups. Store in the refrigerator 3-5 days or in the freezer for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Roasted Tomato Salsa Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Roma tomatoes 8 each Garlic cloves -- peeled 2 each Jalapeno peppers -- stemmed and seede 1/2 medium Yellow onion -- peeled 1 cup Water 1 teaspoon Salt 1 pinch freshly ground black pepper Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray. Tuck garlic under other vegetables to avoid blackening. Broil, turning frequently, untilwell charred, 15 minutes. Set aside to cool. Transfer the roasted ingredients to a food processor fitted with the metal blade. Puree with the water untilsmooth. Season with the salt and pepper and serve. Makes 2 1/2 quarts Store in the refrigerator 3-5 days or in the freezer for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salsa Con Queso Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Velveeta Process Cheese Spread -- cub 1/2 cup Pace Thick & Chunky Salsa Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salsa Cubano Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium white onion -- chopped 5 centiliters garlic -- chopped 1/2 cup sour orange juice < or > 1/3 cup lime juice -- (see note) 1/2 teaspoon oregano 1/2 teaspoon cumin seeds 1/4 teaspoon salt 1/2 cup water Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquefy" setting and process. Crush all dry ingredients together and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking.....Makes 2 Cups. Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores. Posted to the BBQ List by Enrique W. Perez Posted to the BBQ List by Carey Starzinger on Jul 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salsa Dip Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each Tomatoes -- (chopped/drained) 2 packages Green onions -- (chopped) 1 can Black olives -- (chopped) 1 can Green chilies -- (chopped) 1 tablespoon Olive oil 1 tablespoon Vinegar 1 tablespoon Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salsa Fresca Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato juice 1 1/2 medium tomatoes 1/2 onion -- chopped 2 tablespoons chopped cilantro 1 jalapeno chile -- minced 1 serrano chile -- minced 1 1/2 teaspoons salt 1 garlic clove -- minced 1/8 teaspoon sugar Blend together well and refrigerate at least 2 hours before serving. Source: Bon Appetit (date unknown) Posted to the BBQ List by Karen Mintzias Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salsa Fresca #16 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ripe Tomatoes 1/4 cup Chopped Scallions 2 medium Finely Chopped Jalapenos 1 tablespoon Fresh Lime Juice 1/2 cup Ice Water Salt 1 teaspoon Crushed Oregano Leaves Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salsa Gruda (Fresh Tomato Salsa) Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Tomatoes -- peeled, seeded and -- c 1/2 cup Onions -- finely chopped 1/2 cup Celery -- finely chopped 1/4 cup Green Pepper -- finely chopped 1/4 cup Olive oil or vegetable oil 2 tablespoons Green Chiles -- (canned) f, up To 3 2 tablespoons Red Wine vinegar 1 teaspoon Salt 1 teaspoon Coriander seeds -- crushed 1 teaspoon Mustard seeds 1 d Of Pepper Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish. Yields: 3 1/2 cups Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes") Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. Would appreciate any of them available. Thanks in advance. Charles Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salsa Suprema Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large tomato -- chopped 2 fresh green chilies -- chopped 1/2 teaspoon garlic salt salt to taste 1 medium onion -- chopped 1 OR 4 oz. can green chili 1/2 teaspoon monosodium glutamate -- (option) Combine all ingredients and chill, covered, in refrigerator at least one hour. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Chili Salsa Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chipotle chilies in adobo sauce 2 cups boiling water 2 tablespoons tomato paste 1 tablespoon strong red wine or balsamic vinegar -- more to taste 2 tablespoons brown sugar Blend the chilies and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups. Source: "The Savory Way" by Deborah Madison. Posted to the BBQ List by Carey Starzinger on Apr 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Habanero Salsa Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 habaneros -- seeded and cut into -- stri, up to 15 -- chilies 5 tomatoes -- skinned and seeded 3 onions -- cut into rings 1 he garlic peeled -- minced 1/2 cup Cilantro -- chopped 1/4 cup fresh basil -- chopped 1/4 cup fresh oregano -- chopped 2 limes -- juice of olive oil salt sugar Get a grill going with mesquite. Saut‚ the onions until they are soft and the rings separate. Then oil a vegetable grid or wok (the ones with all the holes in them so stuff doesn't fall through), and add the onions. Top this with the tomatoes. Let them grill for 3 or 4 minutes. Coat the garlic and habaneros with the olive oil and add to the grill and stir it up. Let this grill for about 2 or three minutes. Now coat the oregano, basil and cilantro with the olive oil and add to the grill another 2 to 4 minutes. Remove everything from the grill and put it in a food processor along with the lime juice. Give it a whirl, add some salt and sugar to taste and make sure it's all mixed up well. Depending on how hot you like it and how hot the peppers are that you have, there's no specific amount of peppers to use. Also, I leave the pepper seeds in. I don't care all that much for cilantro and cut the above amount in half. This is a great salsa, quick to make and excellent flavor!! Those of you who shop with Mo-hotta-mo-betta might recognize this. Hope you all try it. Posted to the BBQ List by "Richard Schwaninger" on Apr 08, 98. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Cocktail Salsa Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 each Roma tomatoes -- cored/seeded 1/2 cup *Chipotle salsa 1/2 cup Freshly squeezed lime juice 2 tablespoons Brown sugar 1 1/2 teaspoons Salt 1/2 teaspoon Freshly ground black pepper 1 dash Tabasco Place all of the ingredients in a blender or a food processor fitted with the metal blade. Puree until smooth. This salsa can be stored int he refrigerator up to 2 days. Serve cold. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Salsa Recipe By : Serving Size : 7 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Can Whole Tomatoes 1 small Green Pepper -- chopped 1/3 cup Mild Onion -- chopped 3 tablespoons Green Onion -- chopped 4 ounces Can Green Chilies -- diced, rinsed an 3 tablespoons Cilantro -- freshly chopped 1/2 Garlic Clove -- minced Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.) Yield: 7 servings, 2-1/3 cups Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Super Salsa Recipe By : Serving Size : 999 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Serrano Peppers 3 1/2 pounds Roma Tomatoes 1 pound Spanish Onions 24 ounces Tomato Sauce 2 1/2 cups Distilled Vinegar 1/4 cup Salt 1/4 cup Black Pepper 1 large Head Of Garlic 20 1/2 pints Canning Jars & Lids Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don't worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tomato-Cilantro Salsa Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon clarified butter 1 shallot -- coarsely chopped 1 centiliter garlic -- coarsely chopped 1/2 red bell pepper -- coarsely chopped 1 cup red wine 1 28 oz can Roma tomatoes 1/4 cup fresh cilantro -- coarsely chopped salt and pepper -- to taste Saut‚ shallot, garlic and bell pepper in butter until soft. Add red wine and half of the cilantro and simmer until reduced by half. Add the tomatoes and simmer slowly for about 15 minutes or until slightly thickened. Add the rest of the cilantro, blend mixture until smooth. Season with salt and pepper to taste. Posted to the BBQ List by Garry Howard. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tooth Rattling Salsa Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium Tomatoes 3 habanero peppers -- up To 4 Onion -- your choice Oregano -- dash Salt and pepper as you like In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky. Serve with tortilla chips. Makes great "Juevos Rancheros". Or make Guacamole by adding salsa to a mashed avocado. Recipe By : Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -